"This is a pigeon? Or pheasant? Looking at the braised pigeon that came up, Li Ke asked curiously. Cooking with pigeons, this one is rarely seen, so this guy couldn't help but ask curiously.

"Pigeons, braised pigeons. The taste of pigeon meat is salty and flat, and it has the effect of nourishing the kidneys and invigorating qi, dispelling wind and detoxifying, and is mainly used to treat diseases such as deficiency, thirst, malaria, and intestinal wind and blood after illness; In addition, it has a significant effect on dizziness and fatigue and memory loss, and people here prefer this. ”

Li Hao looked at this dish and explained to Li Ke with a smile, in fact, many delicacies on the Lingnan side did not appear, and the people here that Li Hao said liked it was just a casual word, could it be that he said that these dishes were brought by him from Lingnan in later generations?

Next is a seafood dish, which Li Ke also knows without Li Hao's introduction. It's a big lobster, steamed lobster. The lobster shell has been cut open on both sides to allow the soup to absorb the flavor, but the shape of the whole lobster has not changed, and it occupies a large plate on its own.

The fourth course is also a large plate, on which is a small pig, a roasted golden little suckling pig. The dish of roast suckling pig is not only famous in Lingnan, but also has a long history, and this dish is really available at this time.

Roast suckling pig has a history of more than 2,000 years in the south, and the burial goods in the tomb of the king of Nanyue in later generations include the oven and fork specially used as roast suckling pig. In the Qing Dynasty, Cantonese roast suckling pig was selected as one of the dishes of the "Manchu and Han Banquets".

After that, roast suckling pig is just one of the Cantonese barbecue flavors, and it is not a high-end dish. The general preparation method is to use a suckling pig weighing about five kilograms, cut it open in the abdomen after slaughtering, take out the ribs, put it in a special barbecue fork to stretch it out, and put it in the oven to bake.

If the suckling pig skin is smooth when grilling, it is called smooth skin. It can also be grilled over a fierce fire, during which the pork skin is coated with oil to make the pig skin golden brown full of bubbles, that is, "hemp skin suckling pig".

The characteristics of suckling pig include thin and crispy skin, tender meat, and crispy bones. When eating, the suckling pig is cut into small pieces, because the meat is less and the skin is thin, it is called the suckling pig with sliced skin; Sometimes a little "suckling pig sauce" is ordered to add flavor, and it is a great delicacy to eat.

In later generations, whether it is worshipping ancestors during the Qingming Festival or worshipping gods, roast pig has always been an indispensable dish in the south. At the end of the worship, the roast pig was all in his belly.

Li Hao doesn't know how to make this dish, this dish has a lot of exquisiteness, and if it is not done well, it will be a waste of materials. However, Li Hao can exchange points for technology from the system, and then point the skill, and he can also pass this skill to others.

During this period of time, staying in the south, Li Hao was able to make a lot of delicacies by himself, and there were not many places where he needed to use points, which made Li Hao have a lot of points in his hands, and it was not difficult to change the technique of roasting suckling pig.

Maybe it will be enough to change to a good technical information in the future, such as getting a steam engine to come over to play, or to try an electric wind turbine, these technologies can be exchanged for points in the system, but it is an astronomical amount.

One of the dishes that comes up after roasting suckling pig is abalone, which is also an indispensable dish in Cantonese cuisine. For the current Li Hao, the abalone is not too good, they are all the kind of abalone with big meat and fat, and they are all pollution-free high-end goods.

There is no advanced technique to show in this dish, and the food is the freshness of the seafood. Li Hao's serving is basically a dish on land, and a seafood is served together. But for Li Ke, these things are delicacies that he has never seen.

It's hard for him to say how much he can eat, although Li Ke has been following Li Hao's advice over the years, not only controlling his drunkenness and beauty in his personal body, but also constantly going to exercise and exercise, and his appetite has improved a lot. But with such a big table, he really didn't know how much he could eat.

Li Hao had a habit of eating Cantonese food in his later years, that is, he could eat enough just by eating vegetables, and he didn't need to eat at all. Now, too, this large table is full of food. Followed by abalone, another classic meat dish, honey sauce barbecued pork.

A typical example of Cantonese barbecue, it uses lean pork with fat loin, marinated and then pierced with barbecued pork rings. When the charcoal fire reaches a sufficient temperature, put in the meat strips until the meat strips run out of clear oil juice before cooking.

Then cut off the burnt part, drizzle with honey and serve. The honey is very particular, and each family has its own secret recipe. Good barbecued pork, salty inside and sweet outside, lean meat burnt, fatty meat sweet, soft and dry fragrant, crispy with juice, endless aftertaste.

The honey prepared by Li Hao himself is naturally not worse than the honey of later generations, and even much higher. With that plate of char siu pork, it is undoubtedly a classic dish. The last dish is fish, steamed sea bass.

By this time, eight dishes had already been served. Today's dinner is also prepared with these dishes, and the portions are full. Li Hao and Li Ke didn't have to eat, they made a few glasses of wine, and then ate a good meal with these delicious foods.

"For the United States, ** is as good as the level of the virtuous brother, I think there is no place in the world where the virtuous brother can't go, and there is no place where the virtuous brother can't stay. Who would have thought that Lingnan, which has always been considered wild and full of miasma, would become so delicious and colorful in the hands of the virtuous brothers. ”

After a big meal, Li Ke reluctantly put down the dishes and chopsticks in his hand. This meal is so enjoyable, if it weren't for the stomach that was too strong, he really didn't want to put down the chopsticks, he really wanted to be able to eat like this, and he might as well be a Lingnan person for a long time.

"There's no shortage of food in this world, and every place has its own unique cuisine. As the saying goes, traveling thousands of miles, reading thousands of books, walking more places, and having its own furrows in the chest. Li Hao smiled after hearing this, all he knew was the explosion information from the later generations, as well as the guidance from the system.

What kind of food is there in this world, for Li Hao, he doesn't know too much. It's just that because the current conditions are limited, he can't go to many places, and the food in some places will naturally be tasted.

"Brother Li, if you have a chance next time, why don't I take you to sea once. Not far from this side is Ryukyu Island, which is the new frontier that I have recently expanded for my Tang Dynasty. There are also a few special dishes on the island, which you will probably fall in love with after eating them. ”

"In addition, there are a lot of delicious delicacies in Quanzhou Mansion, and I have built a Deyue Fang over there. It's a pity that Brother Li can only stay in Tanzhou and can't move, otherwise the food in these places can be tasted once, which is really a great blessing in life. ”

Li glanced at Li Ke's appearance, and couldn't help but tease this guy again. As the prince of the Tang Dynasty, it is really a tragedy for Li Ke. The throne can't be remembered, the fiefdom can't run around, and it's difficult to think of eating something delicious everywhere.

"Brother Xian, you can't play like this. You're going to make me think only about the food everywhere, and I won't even want to stay in the fiefdom at that time. After listening to Li Hao's words, Li Ke replied with a little distress. He can stay in Tanzhou for so long, it is already the limit. was hooked up by Li Hao like this, and Li Ke really wanted to run all the laps in Datang.

In the next few days, Li Hao changed his tricks to let Li Ke taste the various characteristics of food here in Lingnan. First of all, the porridge made out of the supper at night, all kinds of raw Chaoshan casserole porridge. Not only are there a variety of styles, but they are also very delicious.

For later generations of Lingnan people, porridge has played all kinds of tricks for them. It's amazing that porridge can do this. There are so many varieties and all kinds of flavors, so that people in all other places have a feeling that Grandma Liu has entered the Grand View Garden after seeing it.

Preserved egg and lean pork porridge, ship porridge, raw rolling porridge, scallop porridge, yellow eel porridge, fish fillet porridge, casserole porridge, bonito and peanut porridge, champion and first porridge, lettuce and dace ball porridge, snail taro porridge, raw rolling field chicken porridge ....... It's just that there is no porridge that they can't make, only porridge that they can't think of.

In later generations, making porridge is also the basic skill of Lingnan people, with rich varieties and different tastes, which is similar to the white porridge, glutinous rice porridge, red bean porridge, mung bean porridge and eight-treasure porridge that mainlanders are accustomed to...... It's not the same. In a small bowl of porridge, Lingnan people are so willing to work hard and strive for perfection——— which can be described as well-intentioned.

For Li Hao, porridge can be eaten as a supper or breakfast. However, in addition to porridge, there is also a special breakfast here in Lingnan. For example, wonton noodles, soup pho, and another is rice rolls, which are all foods with the characteristics of this side.

Cheong fun is a snack that has similarities with the cold skin in the north. However, cheong fun is made by grinding rice milk with low viscosity in the south and steaming it through water. The cold skin in the north can be cut directly and mixed with seasonings. In Guangdong, cheong fun is filled with a variety of fillings and then cut off the pallet. The seasoning is put separately, and the flavor is different.

In addition to these, Li Ke also ate other delicacies, whether it was Dongjiang Hakka cuisine or Chaoshan cuisine, Li Hao got some of them. For example, the special roast chicken here, the brine in Chaozhou cuisine and the stuffed tofu in Hakka Dongjiang cuisine.

The roast chicken is made of Wenchang chicken, with cooked lean ham, chicken liver and other raw materials. The whole chicken is soaked in low heat, then boneless, and cut into long Japanese characters. , chicken liver, ham in the same way, and then the chicken, chicken liver slices, ham slices on the plate, together with the chicken head, chicken wings, tail into the prototype of the chicken, into the steaming cabinet to heat up, and finally poured on the secret sauce, the taste is unique.

Brine is an important component of Teochew cuisine, which is made of fine pork bones, plum meat, old chicken, ham, scallops, star anise, cinnamon, bay leaves, fresh lemongrass, licorice, turmeric, monk fruit, cloves, garlic, shallots, celery, carrots, onions and dark soy sauce, fish sauce, chicken essence, Huadiao wine, rose wine, etc.

Then, poultry and livestock or aquatic products are put into it, heated and marinated, forming a variety of marinated flavors, such as marinated goose, marinated duck, marinated chicken offal, etc., which are delicious and suitable for drinking.